Chef Bobby's beef sliders
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Chef Bobby's beef sliders

INGREDIENTS 8 tbsp. butter, divided 1 large onion, thinly sliced 1 ounce of Good Cognac 2 sprigs, plus 1/4 teaspoon fresh thyme Kosher salt Freshly ground black pepper 16 slider buns, halved 2 lb. Your Choice of Sliced Seared Beef Tenderloin , Skirt Steak or Shaved top round 20 slices provolone cheese 1/4 tsp. garlic powder 1 tbsp. clove garlic, minced 1 1/2 c. low-sodium beef broth 1 tbsp. Worcestershire sauce 2 Fresh sprigs of Rosemary DIRECTIONS 1. Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes deglaze onions with cognac and lean back so you don’t catch fire!!!. Discard thyme. 2. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. 3. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 4. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, Rosemary and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. 5. Serve sliders with au jus for dipping.

INGREDIENTS 8 tbsp. butter, divided 1 large onion, thinly sliced 1 ounce of Good Cognac 2 sprigs, plus 1/4 teaspoon fresh thyme Kosher salt Freshly ground black pepper 16 slider buns, halved 2 lb. Your Choice of Sliced Seared Beef Tenderloin , Skirt Steak or Shaved top round 20 slices provolone cheese 1/4 tsp. garlic powder 1 tbsp. clove garlic, minced 1 1/2 c. low-sodium beef broth 1 tbsp. Worcestershire sauce 2 Fresh sprigs of Rosemary DIRECTIONS 1. Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes deglaze onions with cognac and lean back so you don’t catch fire!!!. Discard thyme. 2. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. 3. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 4. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, Rosemary and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. 5. Serve sliders with au jus for dipping.

Chef Bobby's game day pizza bites
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Chef Bobby's game day pizza bites

INGREDIENTS 3 c. shredded mozzarella, divided 2 (8-oz.) blocks cream cheese, softened 1 c. ricotta 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided 1 tbsp. Italian seasoning 1/2 tsp. crushed red pepper flakes Kosher salt 3/4 c. pizza sauce 1 c. Margarita pepperoni 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands) 1/4 c. extra-virgin olive oil 3 cloves garlic, minced 1 tbsp. freshly chopped parsley DIRECTIONS 1. Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni. 2. Halve biscuits and roll into balls, then place on top of dip. 3. In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan. 4. Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes. 5. Let cool 10 minutes before serving.

INGREDIENTS 3 c. shredded mozzarella, divided 2 (8-oz.) blocks cream cheese, softened 1 c. ricotta 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided 1 tbsp. Italian seasoning 1/2 tsp. crushed red pepper flakes Kosher salt 3/4 c. pizza sauce 1 c. Margarita pepperoni 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands) 1/4 c. extra-virgin olive oil 3 cloves garlic, minced 1 tbsp. freshly chopped parsley DIRECTIONS 1. Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni. 2. Halve biscuits and roll into balls, then place on top of dip. 3. In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan. 4. Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes. 5. Let cool 10 minutes before serving.

Chef Bobby's baked ham and cheese sliders
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Chef Bobby's baked ham and cheese sliders

INGREDIENTS 1/4 c. Dijon Mustard 1 tbsp. honey 4 tbsp. melted butter 1 tbsp. poppy seeds 1/4 c. mayonnaise 12 slider buns 18 slices of Black Forest deli ham 16 slices Swiss cheese Dill Pickle Chips for garnish 1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine. 2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine. 3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppy seed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve. Dill Pickle Chips for garnish

INGREDIENTS 1/4 c. Dijon Mustard 1 tbsp. honey 4 tbsp. melted butter 1 tbsp. poppy seeds 1/4 c. mayonnaise 12 slider buns 18 slices of Black Forest deli ham 16 slices Swiss cheese Dill Pickle Chips for garnish 1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine. 2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine. 3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppy seed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve. Dill Pickle Chips for garnish

Bridal University Detroit hosting wedding event at Ford Field
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Bridal University Detroit hosting wedding event at Ford Field

Fresh of Valentine's Day, anyone looking for the chance to win some free gifts or get some advice on their own special day can look forward to Bridal University Detroit at Ford Field on Feb. 20 from 12 to 4 p.m. More info is available here: cbride.com/spring-ford-field-bridal-university

Fresh of Valentine's Day, anyone looking for the chance to win some free gifts or get some advice on their own special day can look forward to Bridal University Detroit at Ford Field on Feb. 20 from 12 to 4 p.m. More info is available here: cbride.com/spring-ford-field-bridal-university

Metro Detroit high school students raising hundreds of thousands of dollars for charities
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Metro Detroit high school students raising hundreds of thousands of dollars for charities

High school students at Troy and Canton helped raise and donate $116,000 to a nonprofit that supports families impacted by cancer. The student-run group, Key2Finesse helps by providing a platform for youth and assisting them in developing life skills.

High school students at Troy and Canton helped raise and donate $116,000 to a nonprofit that supports families impacted by cancer. The student-run group, Key2Finesse helps by providing a platform for youth and assisting them in developing life skills.

Who needs to go to a bar when you can be your own bartender?
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Who needs to go to a bar when you can be your own bartender?

Danilo Božović, author of "Barkeep: The Art of Mixology, Bar & Cocktail" shows us the proper way to mix up a few drinks. COCKTAIL RECIPES ELYX & SODA 1.5 oz. Absolut Elyx Top with soda water Lime wedges, for serving Glass: Highball glass Garnish: Lime wedges Method: Add the vodka and to a highball glass filled with ice and top with soda water. Serve with fresh lime wedges. MADAME HONG .75 oz. Select Aperitivo 1 oz. Boiron Strawberry Puree .75 oz. lemon juice .75 oz. simple syrup (1.5:1 – sugar to water) 3 dashes Peychaud’s bitters Top with demi-sec Prosecco Glass: Champagne flute Garnish: Flamed sage leaf Method: Shake all the ingredients except the Prosecco. Strain the cocktail into a chilled Champagne flute glass. Add Prosecco. Garnish with a flamed sage leaf.

Danilo Božović, author of "Barkeep: The Art of Mixology, Bar & Cocktail" shows us the proper way to mix up a few drinks. COCKTAIL RECIPES ELYX & SODA 1.5 oz. Absolut Elyx Top with soda water Lime wedges, for serving Glass: Highball glass Garnish: Lime wedges Method: Add the vodka and to a highball glass filled with ice and top with soda water. Serve with fresh lime wedges. MADAME HONG .75 oz. Select Aperitivo 1 oz. Boiron Strawberry Puree .75 oz. lemon juice .75 oz. simple syrup (1.5:1 – sugar to water) 3 dashes Peychaud’s bitters Top with demi-sec Prosecco Glass: Champagne flute Garnish: Flamed sage leaf Method: Shake all the ingredients except the Prosecco. Strain the cocktail into a chilled Champagne flute glass. Add Prosecco. Garnish with a flamed sage leaf.

Meatless Monday: Vegan Dark Chocolate Raspberry Brownies
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Meatless Monday: Vegan Dark Chocolate Raspberry Brownies

On this Valentine's Day, Chef Que Broden shows us how to make some delicious brownies. https://cookingwithque.com/recipe-items/dark-chocolate-raspberry-brownie/ https://www.youtube.com/watch?v=N5_EtsUEvDg

On this Valentine's Day, Chef Que Broden shows us how to make some delicious brownies. https://cookingwithque.com/recipe-items/dark-chocolate-raspberry-brownie/ https://www.youtube.com/watch?v=N5_EtsUEvDg

The best of Super Bowl Commercials 2022
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The best of Super Bowl Commercials 2022

Cindy Thiemes, Director of the Executive Master in Business Administration (EMBA) program in Oakland University's School of Business, joins us to talk about the Super Bowl ads.

Cindy Thiemes, Director of the Executive Master in Business Administration (EMBA) program in Oakland University's School of Business, joins us to talk about the Super Bowl ads.

Sweets For Your Valentine Sweetie from Two Unique Caterers
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Sweets For Your Valentine Sweetie from Two Unique Caterers

Secret Note Cookies Makes 10 cookies Ingredients Homemade or store-bought sugar cookie dough Homemade or store-bought royal icing Valentines inspired sprinkles Small, folded secret notes Directions 1. Roll out the cookie dough to desired thickness, less than a ¼ inch is desirable. 2. Using a large heart cutter cut 15 cookies. 3. Of the cut cookies, using a smaller heart cutter cut 5 cookies so you end up with a heart “frame” 4. Bake the cut dough in the oven using your dough’s recipe directions. 5. Allow cookies to cool for 2 hours. 6. To assemble, start with a full heart cookie and with icing loaded in a small piping bag, ice a thin bead a ¼ of an inch around the entire edge. 7. Place a heart “frame” on top and gently press to adhere the 2 pieces. 8. Fill the cavity of the cookie with sprinkles and your secret note. 9. Pipe a thin bead of icing on the heart “frame” and top with a full heart cookie. Gently press to adhere. 10. All the cookie to set for about an hour or overnight. 11. Decorate the top of the cookie as desired.

Secret Note Cookies Makes 10 cookies Ingredients Homemade or store-bought sugar cookie dough Homemade or store-bought royal icing Valentines inspired sprinkles Small, folded secret notes Directions 1. Roll out the cookie dough to desired thickness, less than a ¼ inch is desirable. 2. Using a large heart cutter cut 15 cookies. 3. Of the cut cookies, using a smaller heart cutter cut 5 cookies so you end up with a heart “frame” 4. Bake the cut dough in the oven using your dough’s recipe directions. 5. Allow cookies to cool for 2 hours. 6. To assemble, start with a full heart cookie and with icing loaded in a small piping bag, ice a thin bead a ¼ of an inch around the entire edge. 7. Place a heart “frame” on top and gently press to adhere the 2 pieces. 8. Fill the cavity of the cookie with sprinkles and your secret note. 9. Pipe a thin bead of icing on the heart “frame” and top with a full heart cookie. Gently press to adhere. 10. All the cookie to set for about an hour or overnight. 11. Decorate the top of the cookie as desired.

The return of P?czki Day Vodka
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The return of P?czki Day Vodka

P?czki Day Vodka , seltzer and bottled cocktails sales begin online via www.detroitcitydistillery.com on Friday, February 11 at 8 AM.

P?czki Day Vodka , seltzer and bottled cocktails sales begin online via www.detroitcitydistillery.com on Friday, February 11 at 8 AM.